Shah pilaf

// Ingredients

• Basmati rice — 500 g
• Thin lavash — 3–4 sheets
• Butter — 200 g
• Lamb — 600 g
• Onions — 2
• Dried apricots, raisins, chestnuts — 100 g each
• Saffron — a pinch
• Cinnamon, salt, pepper

// Method

1. 01Soak the rice for an hour, boil in salted water for 6–7 minutes and drain.
2. 02Chop the lamb finely and fry with the onions, then add the dried fruit, chestnuts, cinnamon, salt and pepper and cook for 15 minutes.
3. 03Butter a deep pot generously and line it with lavash, leaving the edges overhanging.
4. 04Layer the rice and meat filling, pouring over melted butter mixed with saffron.
5. 05Fold the overhanging lavash over, brush with butter and bake at 180 °C for 50–60 minutes.
6. 06Turn out onto a platter and cut the “crown” at the table.